Family

A few months ago the hilarious girls that wrote Bite Me were sweet enough to send me a copy of their new cookbook. Julia and Lisa are sisters that are really funny, and really great in the kitchen. I have to say that their cookbook not only has amazing recipes, but is the only laugh out loud funny cookbook that I have ever read. The pictures are absolutely amazing and have such personality. I love this cookbook. I left this book on the coffee table one evening while my grandmother (who happens to be a wonderful cook as well) was visiting and she asked me where she could get a copy of this book because the recipes were so fabulous. That is a glowing endorsement in my opinion.

I had a really hard time picking a recipe to share with you from this book. There were so many that I wanted to try. I chose this Supercal…istic Sticky French Toast with Candied Rice Krispies and that is an odd choice for me because I do not really like french toast. The thing that got me was the addition of the crunch from the Rice Krispies. I love recipes that are sweet and savory, smooth and chunky, and that have enough interest to keep me going back for more. I don’t like anything that is all the same texture. I really thought that it would be super sweet but it was not at all. It was the perfect amount of sweet and crunchy. This dish is perfect for a brunch or a holiday breakfast because it needs to sit in the fridge overnight. The candied Rice Krispies can be made up to two weeks ahead of time, so it is the perfect make ahead breakfast dish.

Make the candied rice krispies first. In a large pot bring the sugar and the water to a boil over medium heat. Boil the sugar for one minute, making sure to not stir.

Stir in the Rice Krispies and cook over medium heat until they are golden brown, about 5 minutes.

Pour the Rice Krispies onto a baking sheet lined with parchment paper. Let them cool and put them in an airtight container for up to two weeks.

Put the cream cheese in the food processor and process until smooth. Add the eggs one at a time, make sure to scrape down the sides of the bowl. Add the milk, half-and-half, maple syrup, and vanilla and process until smooth.

Coat a 9×13 pan with cooking spray. Add the cubed bread to the pan. Pour the cream cheese mixture over the bread. Try to get more in the pan than I did. I am a messy cook sometimes.

Use a fork and press the bread down so that the bread can soak up the liquid. Cover with plastic wrap and refrigerate overnight. When you are ready to bake it off, take it out of the refrigerator start on the caramel topping.

Put the brown sugar, butter, and corn syrup in a saucepan and cook over medium heat until melted and combined. About 2 minutes.

Pour the caramel topping over the bread and spread it evenly over the top.

Spread the Rice Krispies over the top.

Bake in a preheated 350 degree oven for 40 to 45 minutes. It will be puffy and golden. And delicious.

Serve and enjoy! Do yourself a favor and buy this cookbook. I have a feeling that mine is going to be splattered and loved very soon.

How awesome is this picture of Dramatic Red Beet Risotto? Check out Bite Me.

2 loaves of challah with crusts and cubed (I used a high quality white bread, I couldn’t find challah the day I made this)

1 package cream cheese at room temperature

6 eggs

1½ cups milk

½ cup half-and-half

½ cup pure maple syrup

1 teaspoon vanilla

For the caramel topping:

1½ cups brown sugar

½ cup butter

3 Tablespoons corn syrup

Instructions

Make the candied rice krispies first. In a large pot bring the sugar and the water to a boil over medium heat. Boil the sugar for one minute, making sure to not stir.

Stir in the Rice Krispies and cook over medium heat until they are golden brown, about 5 minutes.

Pour the Rice Krispies onto a baking sheet lined with parchment paper. Let them cool and put them in an airtight container for up to two weeks.

Put the cream cheese in the food processor and process until smooth. Add the eggs one at a time, make sure to scrape down the sides of the bowl. Add the milk, half-and-half, maple syrup, and vanilla and process until smooth.

Coat a 9×13 pan with cooking spray. Add the cubed bread to the pan. Pour the cream cheese mixture over the bread. Try to get more in the pan than I did. I am a messy cook sometimes.

Use a fork and press the bread down so that the bread can soak up the liquid. Cover with plastic wrap and refrigerate overnight. When you are ready to bake it off, take it out of the refrigerator start on the caramel topping.

Put the brown sugar, butter, and corn syrup in a saucepan and cook over medium heat until melted and combined. About 2 minutes.

Pour the caramel topping over the bread and spread it evenly over the top.

Spread the Rice Krispies over the top.

Bake in a preheated 350 degree oven for 40 to 45 minutes. It will be puffy and golden. And delicious.

18 Responses to "French Toast with Candied Rice Krispies"

This cookbook sounds amazing! And I love the idea of candied rice krispies on top of french toast – it’s like a rice krispy bar and a breakfast food! I’ll have to try this recipe out soon – thanks for sharing!

Hi Bree! I’m not sure if you remember me, I’m Lisa Ross’s friend that met you when I was down for a visit one time. Anyway, I just had to tell you that I was so intrigued with this cookbook that I just ordered THREE of them. One for myself and two for upcoming birthday gifts! I have sworn I would never buy another cookbook since I can find everything I want online but I just HAD to get this one!!! Thank you for the suggestion!

Hi Just found this site and have been looking over all the recipes all afternoon. I have printed several and intend to make some tomorrow. Then I came across this Candied Rice Krispy French Toast. and I love the concept. But I think it is mis-named I think it should be Candied Rice Krispy Bread Pudding. I have never seen a French Toast recipe where the bread was cubed… I have been reading recipes and cook book since age 10 and I have been cooking since that time too. I applaud the Author and maker… This is just an observation not anything else. I just found it a bit misleading.. So I guess I just needed to make this comment. However small. I love the recipes and cant wait to try the Lemon Ricotta Pound Cake and the Blueberry Scones… and very many others. Thanks for a beautiful site and Love love love all the pics… they add a very special something else to the recipes…
Thanks again,
Lynda

Thank you for sharing this recipe! I made it for our breakfast potluck at work this morning, and everyone RAVED about it. As always, I love your step by step approach and your photography is beautiful.

I guess I need to look up this cookbook, because this recipe was a winner!